John Myers
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Red Wine and Chocolate Cake on Blueberry Mirror with Berry Foam
The perfect red wine and chocolate cake on blueberry mirror with berry foam recipe with a picture and simple step-by-step instructions.
For the red wine and chocolate nut cake:
- 250 g Butter
- 200 g Sugar
- 4 Pc. Eggs
- 250 g Nuts
- 200 g Chopped chocolate
- 250 g Flour
- 100 ml Red wine
- 1 Pr Salt
- 1 tsp Baking powder
- 2 tbsp Baking cocoa
- 1 packet Powdered sugar
- Fresh berries
For the blueberry sauce:
- 400 g Water
- 400 g Blueberries
- 120 g Sugar
- 1 Pc. Vanilla pods
- 1 el Food starch
For the berry foam:
- 250 g Frozen berry mix
- 10 g Lemon juice
- 1 Pc. Protein
- 70 g Sugar
Red wine and chocolate nut cake
- Cut the butter into pieces and put in the blender. Add eggs and nuts and stir everything together. Chop or chop the chocolate and add the flour, red wine and salt to the mixer and stir. Add baking powder and cocoa, stir everything again to form the dough
- Preheat the oven to 175 degrees, grease the baking pan and fill it with a little flour. Pour in the cake batter and bake for about 30-50 minutes, checking in between with a toothpick whether the cake batter is ready. When the dough no longer sticks to the toothpick, the cake is ready.
Blueberry sauce
- Bring the blueberries to a boil with water, sugar and vanilla. As soon as the mixture boils, reduce the temperature and let everything simmer for another 6 minutes. Now mix the cornstarch half full with water in a glass. After the blueberries have cooked, add the starch-water mixture and stir. Give again briefly on the stove until the starch has set and the sauce has reached the perfect consistency.
Berry foam
- Powder the sugar in the blender and add the frozen berries, lemon juice and egg white. Puree everything until foamy and beat the mixture tightly with a whisk.
Serving
- Garnish a piece of chocolate cake with powdered sugar on the plate and drizzle with blueberry sauce. Garnish the berry mousse with fresh berries and decorate to your own taste.
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